The origins of “Toad in the hole” is a bit obscure. Most publications suggest that the use of baked puddings became popular in the 18th century, partly due to financial considerations. It was cheaper to make a pudding with a cheaper cut of meat, or without meat as a main meal. So a way to “stretch out meat in poor households”. In 1747 Glasse’s The Art of Cookery mentions “pigeon in a hole” suggesting pigeons could be used cheaper than sausages. However, the use of sausages in the dish was first described by Grose in “A Provincial Glossary” in 1787. One rather parochial suggestion suggests that the sausages “peeking” out of the baked pudding looked like toads peeking out of holes in the ground. I like this rational for the name, but it is probably not accurate. Regardless, this is my version of this classic English dish. I don’t use full sausages, but rather cut into pieces and the casing removed. Additionally, I enjoy a more “savory” version of the batter. I hope you enjoy this unique dish.
Toad in a Hole
Ingredients
Sausages
- 1 tbsp EVOO
- 1 tbsp Unsalted Butter
- 1 ½ pounds Andoulle Sausages (or similar)
Batter
- 4 Large Eggs
- 1 cup Plus 2 tsp King Arthur All-Purpose Flour
- ¾ cup Whole Milk
- ½ cup Sausage drippings and/or melted unsalted butter
- 1 tbsp + 2 tsp water
- ½ tsp Sea salt
- ½ tsp dried Rosemary leaves
- ½ tsp Dried thyme
- ¼ tsp ground white pepper
Onion Sauce
- 1 tbsp EVOO
- 1 tbsp unsalted butter
- 3 Vidalia onions sliced thin
- 2 cups chicken stock
- 1¼ cups whole milk
- ¼ tsp mustard
- ½ tsp Worcestershire sauce
- 2 tbsp heavy cream
- 2 tbsp King Arthur all purpose flour
- ½ tsp ground black pepper
- ¼ tsp sea salt
- 1-2 garlic cloves minced
- 1-3 tsp potato starch
Instructions
Sausages
- Place the EVOO and butter in a fry pan over medium high heat and bring to a shimmer.
- Remove the sausage casings, slice them into pieces 1-2 inches long.*
- Fry the sausae pieces until they begin to turn a golden brown.
- Save the sausage drippings and once the sausages are cooked set aside.
Batter
- Whisk the eggs well.
- Add the flour, milk, sausage drippings, water, sea salt and whisk well.
- Place the rosemary and thyme, if leaves, in a herbe grinder and grind to a powder. Add the measured herbs to the egg mixture and whisk well.
- Add the white pepper, cayenne and whisk well.
- Pour the batter into a blass bowl, cover and set in the refrigerator for at least 2 hours. Overnight is better.
- When ready to use the batter, remove from the refrigerator and bring to room temperature.
- When ready to cook, heat the oven to 400 degrees F.
Sauce
- Place the evoo and butter in a fry pan over medium low heat and bring to a shimmer.
- Add the onion sliced and fry until they begin to turn a golden brown.
- In a 4 quart pot, place the onions, chicken stock, milk, mustart, Worcestershire sauce, heavy cream, flour garlic, pepper and salt. Whisk well.
Assembly and Serving
- In a 9 x 13 inch Pyrex baking dish, place the sausages, then pour the batter over them.
- Bake for 20-40 minutes until the top is golden brown. Watch closely so as not to burn at the end of the time.
- Cut into squares, add the sauce on the side.
- This is usually served with a green vegetable such as peas, cabbage etc ..
